2 to 2 1/2 lbs. summer squash
1/2 c. sour cream
1/4 c. melted butter
2 green onions (minced, including tops)
Salt and pepper
Buttered bread crumbs
1/4 c. grated Parmesan cheese (optional)

Cook squash in small amount of water until tender. Drain, mash lightly and drain again. Combine squash, sour cream, butter, onions, salt and pepper in quart buttered dish. Sprinkle with cheese and buttered crumbs. Bake 350 degrees about 25 minutes until bubbly.